Angel Hair Pasta with Pignoli

Angel Hair Pasta with Pignoli

23 Reviews 1 Pic
Jackie
Recipe by  Jackie

“Serves 2 as an entree, or 4 as a first course.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 4 servings

Directions

  1. Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
  2. Cook noodles in boiling salted water until al dente. Drain.
  3. Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.

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Reviews (23)

Rate This Recipe
BARBH1
27

BARBH1

I have been looking for this recipe for a long time. There is a restaurant in Pittsburgh that severs this as an appetizer or a main dish. They top it with lump crab meat. WONDERFUL and this is just as good!!!

JEFFERINMAX
25

JEFFERINMAX

I found this recipe to be a really great base for chicken florentine that we get from a local restaurant. I sauteed some chicken cut up into bite size pieces with some of the shallots and fresh garlic, along with some baby spinach and prepared the sauce in another pan, added some fresh parmesean and romano to thicken, then once the sauce was ready added the chicken spinach mixture. My in-laws and husband went NUTS! It still goes together quite fast and heats up well for leftovers. Thanks for a good recipe

robin8100
22

robin8100

This recipe is great with a couple whole smashed cloves of garlic, couple dashes of cayenne pepper, ground black pepper, and crushed red pepper, in addition to the nutmeg. It's extremely rich, a real treat.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 1129 cal
  • 56%
  • Fat
  • 99 g
  • 152%
  • Carbs
  • 49.4 g
  • 16%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 247 mg
  • 82%
  • Sodium
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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